Garlic Salmon With Butternut Squash & Quinoa Medley

Posted on May 30 2017 - 7:01pm by somayar

This protein packed dish will leave you wanting more! Packed with flavor, nutritious, and filling. This dish is easy to make. Great for lunch, dinner, or use it in your meal preps! Quinoa is non-GMO, gluten free, high in fiber, protein filled, plant based, and grown organically. I stay away from white flour starch foods.

As someone who was raised in a Latin household, white rice recipes are a staple in my home. But, as we all know, white flour rice is not good for you. So, I had to figure out what the best tasting rice substitutes would be because I love my mom’s Salvadoran rice. I found that quinoa and brown rice are the best tasting medley blend that tastes delicious and you can make just about any recipe to. It pairs with everything too!

Enough of my blah blah blah. Let’s get into this delicious salmon recipe. I am a HUGE garlic lover so you’ll notice I use it often. Let’s get into it.


  1. 1 cup of quinoa
  2. 1/2 cup of brown rice
  3. 3 salmon filets
  4. 4 garlic cloves
  5. Onion
  6. Sea salt (I used the garlic blend from Trader Joes)
  7. Ground pepper
  8. Butternut squash
  9. Peas
  10. Coconut oil
  11. Organic chicken broth (low sodium preferred)



RICE: This will be cooked in a few parts. Wash your brown rice and quinoa. In a boiling pot, add the quinoa & brown rice to 3 cups of chicken broth. Cook over medium heat, cover with a lid and let it slow simmer for about 10 minutes or until the water evaporates. Slightly stir rice and quinoa. Cover with lid again, turn heat off and let sit.

VEGGIES: This is the easiest to prepare. Steam your butternut squash & peas over medium heat for about 5 minutes. Add a little sea salt or garlic seasoning while steaming for flavor. DO NOT ADD BUTTER! Additional calories defeats the purpose of making this healthy.

SALMON: Dice your garlic cloves and a handful of onions. Add 1-2 tablespoons of coconut oil to a non stick pan over medium heat, let it warm up for about 1-2 minutes. Add the garlic & onions to the pre heated heated coconut oil, stir for 1 minute. Wash and thaw out your salmon. With a paper towel, dry the salmon form all the moisture so the salmon doesn’t stick tot he pan. Season the salmon on both sides, add the salmon skin down to the pan over the garlic and onions. Cook for about 2-3 minutes on each side. The total amount of time will be about 8-9 minutes until you see the color change. Cook 1 extra minute if you want a crispy top. DO NOT mess with the salmon as it is cooking, do not poke it, do not play with it. Let is cook peacefully. Sidetone: I like to remove the toasted garlic pieces in a bowl then add them on top of the salmon when it’s ready to be served. It gives it an extra little crunch and adds more flavor.

Put the quinoa/brown rice on your plate, add the veggies over it, spread it out thinly so it looks like there is more (it will trick your mind that you are eating more than you really are) finally, add your salmon over it. And that’s it! Enjoy 🙂

Con Amor,

Somaya Reece

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